My second make ahead Christmas recipe this week is for cranberry, orange and chestnut stuffing balls. If you didn’t catch yesterday’s recipe for Duchess sweet potatoes, you can find it here.
Made with gluten free sausage meat and the crumbed crusts from one of my gluten free loaves, this stuffing recipe is also suitable for those following a dairy free diet.
I decided to make these as stuffing balls, to serve as an alternative to the pigs in blankets I usually offer. You can, of course, use this recipe to stuff the cavity of the turkey, or bake it in an oven proof dish. The citrus burst of the orange zest, complements the sweetness of the cranberries and apples, with just a hint of the nutty chestnuts coming through. I think you could eat these on their own, they’re that good. Cooked as I did, they are the equivalent of meatballs and could quite easily go alongside some salad and other leftovers from your Christmas lunch.
The next recipe I’ll be sharing is for Christmas spiced name place cookies.